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Creamy German Cucumber Salad (Gurkensalat)

A close-up of a bowl filled with slices of Creamy German Cucumber Salad coated in a white dressing and topped with fresh dill and chives.
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A recipe for traditional German cucumber salad featuring a rich, creamy dressing made with sour cream and fresh dill.

Ingredients

Scale
  • 3 large cucumbers
  • 1 teaspoon salt (for drawing out moisture)
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt (or mayonnaise for richer flavor)
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (for dressing)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Peel the cucumbers. Slice them thinly using a mandolin or sharp knife.
  2. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon of salt. Let them sit for 20 to 30 minutes to draw out excess water.
  3. Gently squeeze the cucumber slices with your hands or press them lightly with a paper towel to remove as much liquid as possible. This step prevents a watery salad.
  4. In a medium bowl, whisk together the sour cream, yogurt, white vinegar, sugar, 1/2 teaspoon salt, and black pepper until smooth.
  5. Fold in the chopped fresh dill and chives into the dressing.
  6. Add the drained cucumber slices to the dressing. Gently toss everything together until the cucumbers are evenly coated.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a tangier dressing, substitute half of the sour cream with plain Greek yogurt.
  • This salad pairs well with grilled meats, bratwurst, or potato salad.
  • If you prefer a sweeter salad, increase the sugar in the dressing by another 1/2 teaspoon.

Nutrition

Find it online: https://flavorzine.com/creamy-german-cucumber-salad-recipe/